Pizza Recipe: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken

One of the pizzas from Wendie’s surprise birthday party, this one has some grilled chicken (with a very nice spice blend including smoked paprika), two cheeses, olives, tomatoes, green peppers and onions. The dough is a pizza dough with honey I sort-of invented (based loosely on our Lavash crackers recipe), and the tomato sauce has a wide range of spices, most noticeably a hint of fennel.  We had 13 guests and I made a total of 9 pizzas and I was stunned that there were almost no leftovers. I really had expects to fill the freezer too, but at least everyone had a great time. Next time I’ll make more!

Pizza: Green peppers, Tomatoes, Olives, Parmasan/Pecorino Romano Cheese, Grilled Chicken
Pizza: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken

Grilled Chicken Pizza Recipe

  • 1 pizza dough
  • 5 tbs tomato sauce
  • 1 large beef tomato
  • 1/2 green bell pepper
  • 14 olives
  • 4 tbs shredded Parmesan cheese
  • 4 tbs shredded Pecorino Romano cheese
  • 1/2 red onion
  • 1 large grilled chicken breast

Slice the chicken breast into 1/2 inch thick slices. Cut the olives in half. Slice the green bell pepper and then cut the sliced in half. Slice the tomato, and shred the cheese, Slice the red onion into 1/2 inch long pieces.

With all the prep-work done, roll out the pizza dough and spread the tomato sauce on it. Add all the ingredients, finishing of with the cheese on top (You can add more cheese if you so fancy, but you will lose the taste of everything else).

Place the pizza on a baking stone in a pre-heated oven at 375 Degrees for 12-15 minutes until the bread is golden brown and the cheese has melted.

Remove and let it cool until you just can’t wait any longer to eat it. Give in to temptation. Enjoy.

Grilled Chicken Breast Recipe

  • 1 large chicken breast
  • 2 tbs smoked paprika
  • 1/4 tbs salt
  • 1/2 tbs cumin powder
  • 2 tbs olive oil

Cover the chicken breast with plastic foil and hammer it down to about 1 inch over all thickness. This makes it easier to cook. Use a metal mallet, and the blunt side (not the one with the nobs). Rub the spices onto the chicken, and let it rest in the refrigerator for an hour. Heat the olive oil in a frying pan on medium heat, and grill the chicken until it is golden brown and has cooked thoroughly through. Let it cool before slicing it for the pizza.

Pizza: Green peppers, Tomatoes, Olives, Parmasan/Pecorino Romano Cheese, Grilled Chicken
Pizza: Green peppers, Tomatoes, Olives, Parmesan/Pecorino Romano Cheese, Grilled Chicken
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